Wherever you are in America, you may or may not have sweet potato casserole on your Thanksgiving table. Our controversial stance: Everybody should have sweet potato casserole on their Thanksgiving tables, and then again on their breakfast plates! Sweet, vitamin-rich sweet potatoes (or yams—click here to learn the difference) make an ideal treat for the morning after Turkey Day.
2 cups leftover Quick Sweet Potato Casserole filling
1 large egg, beaten
2 tablespoons water
2 tablespoons 0% Greek yogurt
1 tablespoons powdered sugar
1/2 teaspoon maple syrup
1 ounce chopped almonds
1. Heat a nonstick pan or griddle over medium heat and spray with cooking spray.
2. Whisk together casserole filling, egg, and water until smooth. Spoon 1/4 cup of batter onto pan and cook 5 to 7 minutes, or until set on the bottom. Carefully flip and cook another 3 to 5 minutes. Repeat with remaining batter.
3. Whisk together Greek yogurt, powdered sugar, and maple syrup until smooth. Serve sauce with ‘pancakes’ and top with almonds. *Avoid the topping of marshmallows or nuts from the casserole for smoother pancakes.
MAKES 8 pancakes (serving size: 2 pancakes)